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Bock-Simmered Pot Roast with Black Beans
Prep Time:
15 minutes
Cook Time:
120 minutes
Makes:
6 - 8 servings
Ingredients

2 to 3 pounds boneless Beef Chuck Roast

1/4 cup flour plus 3 Tablespoons Adams Reserve Southwest or Val Verde Rub

2 Tablespoons olive or vegetable oil

1 each medium-size onion and red bell pepper, chopped

4 cloves garlic, finely chopped

2 cans black beans, rinsed and drained

2 cans tomatoes with green chilies

1 bottle Cookwell & Company Bock & Brown Sugar Marinade

Directions


Cut roast into 5 or 6 sections. Combine flour and rub; dredge roast in mixture.
Heat oil in a Dutch oven or 6-quart pot over Medium-High heat 3 minutes. Add roast; sear
3 to 5 minutes per side or until well-browned. Remove to a platter.
Add onion, bell pepper and garlic to same skillet; Sautèacute; 3 minutes. Add beans, toma
toes with green chilies and Cookwell marinade. Scrape bottom of pot with a cooking spoon
to loosen browned bits.
Return roast to pot; bring liquid to a boil. Reduce heat to Low; cover pot and simmer very
gently 2 hours or until tender. Remove lid during last 20 minutes.
Break beef apart with two forks. Serve over rice or in flour tortillas

Nutritional Information


No Nutritional Information Available


Source


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